I have harvested at least 10 pounds of grape tomatoes from this plant. Pint after pint after pint AND I have several pints to go! I wish I could say we have had the same success with the heirloom, but we have not. Harvest has been good but modest there.
I made this delicious soup today with tomatoes from the garden and some additional ones from the local market.
Directions Preheat oven to 400 F. Spray a large cooking sheet pan with olive oil spray. Cut tomatoes into wedges Add salt and pepper and roast for 45 minutes.
- 3 lbs. Red Ripe Tomatoes Olive Oil Cooking Spray 1 1/2 tsp. ground pepper 2 tsp. kosher salt 2 tb. olive oil 1 cup onion 6 garlic cloves (minced) 1- 28 oz. can of tomatoes 2-3 cups FRESH basil (I find it is OK if you only have 1 or 2 cups, the more the better though) 1 quart (4 cups) chicken stock
In 8 quart stock pot on medium, saute 2 tb. olive oil, onion and garlic until brown. Then, add canned tomatoes, basil and stock. When roasted tomatoes are done, add them, and bring to a boil. Once boiling, reduce temp and simmer uncovered for 40 minutes.
Pulse in food processor in batches. Add salt and sugar substitute (like splenda or purvia) to taste. I usually don't need salt but I do need to add 1-2 heaping tablespoons of splenda. How much you need depends on how sweet your tomatoes are.
Number of Servings: 8 cups (or 4 large bowls).
I made a couple apple pies from local orchard apples we picked this weekend. I made one like a traditional pie and another french style in anticipation of the holidays. I like to plan ahead. It makes the holidays less stressful and more enjoyable when you aren't fretting about making a homemade apple pie when you have 20 other things to do.
I guess you could say I should have done my research. I made the pie intending to freeze it but I can't freeze the pie like I planned because apparently you should freeze them unbaked. I had already baked the thing when I realized this doing a search on the internet. It didn't stop hubby from enjoying a slice, now it's headed for the trash. For health reasons, these are reserved for only the most occasional celebrations.
I'm going to go ahead and freeze the french version. I think it'll be fine because their is only a bottom crust and I don't think it will suffer texture issues from freezing like the traditional pies. We aren't too sad about the pie, really, there were enough apples leftover that we made a much healthier version of apple crisp in the fridge for us to treat ourselves to this week.